Spinach Pesto Chicken, serves 5:
Ingredients: • 1.075kg bone in chicken thighs (mine was 7)
For the Pesto: • 3 cloves garlic • 50g (1/3 cup) salted peanuts • 175g (1 pint tightly packed) spinach • 25g (1/4 cup tightly packed) fresh coriander • 1 tbsp oil • 2 whole chillies • ¼ tsp chilli powder • 1/8 tsp ground black pepper (to taste) • ½ tsp salt (to taste) • ¼ cup oil (to help the sauce blend) • ¼ cup water (to help the sauce blend)
Method:
1. For the pesto put all the ingredients into the blender except the ¼ cup oil and ¼ cup water. The reason for this is it is just there to loosen the sauce. This was the measurement I found best for the thickness I wanted. Add them gradually until it is smooth. This does make a lot of sauce. I only used half of the sauce for this amount of chicken.
2. You can either use the pesto straightaway or make it in advance and leave it in the fridge overnight and then use it the next day as it does thicken whilst in the fridge.
3. Season the chicken with salt and pepper to taste as I needed salt for the chicken (this is optional). 4. Add in about half of the sauce, you can put as much sauce as you want for your chicken. Leave to marinade overnight as this is the best amount of time. I did try it after 30 minutes and it tastes good but I marinated more chicken the next day for 3 hours and it tasted better.
5. Fry the chicken in about 2tsp of oil on medium heat for 35 minutes or until the chicken is fully cooked.
If you make the pesto in advance and leave it in the fridge it does get thicker. I used it again the next day, 125g chicken breasts and 1 tbsp of this pesto.
You can also try this pesto with some pasta.
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Tonight my handsome sous chef and i made tonkatsu ramen! It turned out excellent! Chicken ramen broth from the store, beef bone marrow, pork cutlets with the tenderloin marinated in soy, garlic salt pepper and olive oil and cooked for 3 hours in the Sous Vide then baked. Flavored soft boiled eggs wrapped in paper towels marinating for a couple days in soy, mirin, ginger and sugar, ramen noodles from the asian grocery cooked to perfection! Mushrooms and bamboo slices! Next time we will be making our own ramen broth! #madefromscratch#Madewithlove#homecooked#AdventuresOfSeanAndSophie